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My name is Erika. I'm in love with making art, collecting old things & chasing after my two kiddos. This blog is a peek into my happy accidents & plots of total world domination.

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Paleo Chocolate Cupcake with Frosting Recipe!

Wednesday, August 28, 2013

I always considered myself someone who doesn't have much of the baker's thumb, but I do try. I have been on the hunt for about 6 months trying to find a good grain free, dairy free, and soy free cupcake recipe. Most of the paleo or gluten free recipes that I have tried, the cupcakes usually turn out dense and sort of mealy and not much like well a cupcake. I also wanted a recipe that felt was a little decadent that wasn't or least didn't taste like diet food. So why not make my own recipe? I finally nailed the perfect gluten-free paleo cupcake recipe with frosting. Tim tried the cupcakes last night and asked me if I was sure these are paleo. So I hope you try it because it's seriously yummy.

Paleo Chocolate Cupcake Recipe:

Ingredients:

1/4 Cup of Coconut Flour

1/4 Cup Un-sweetened Cacao Powder

1/4 Teaspoon of Baking Soda

1/4 Teaspoon of Sea salt

4 eggs

1/3 Cup of Unsalted Almond Butter (or you can substitute cashew butter) Almond Butter needs to be soft. So you can nuke it in the micro for 30 seconds or leave it out before baking.

1/4 Cup of Coconut Oil (Melted)

1/3 Cup of Honey- Get the good stuff. I used a local organic dark honey which I think makes the difference in getting a good sweetness.

Mix all the dry ingredients together and you can use a mixer or food processor. In a separate bowl whisk the eggs and other wet ingredients together. Add the wet slowly into the dry ingredients. This recipe is good for about 12 cupcakes and you want to line your cupcake tins and fill them up to about halfway. Heat oven to 350 degrees and my oven it took about 15 minutes but check on them at 12 minutes. Check with a toothpick and see when your cupcakes are done- if it comes back no goo- they are done! Place them out on a baking rack and let them cool.

Use your blender or food processor and put all wet ingredients and pulse. Add all dry ingredients into blender and then pulse. What's great about this recipe is you don't need to refrigerate the frosting in order for it to set. Frost your cupcakes and enjoy. So yummy :)

14 comments

yum! these look so good! my sons have wheat allergies and i also do, or i am gluten intolerant (not sure which yet), we also are lactose intolerant and have soy allergies. so ding, ding, ding - these are perfect. though i have to admit we eat cheese despite ourselves and sometimes soy is consumed, considering it is in EVERYTHING. but not these, oh man my boys are going to be over the moon (and me too). thanks!!

These look delicious! How long have you been leaning gluten-free and or on the paleo diet? I really need to cut the wheat in my life and look forward to reading more from you. On another note, your little one is precious!!